Tortilla Española

By ltrodrigu

Ingredients

• 8 fingerling potatoes, sliced into 1/4-inch coins
• 2 cups olive oil, plus extra as needed
• 3 garlic cloves, thinly sliced
• 1 large onion, thinly sliced
• Kosher salt
• 6 eggs
• Freshly ground black pepper

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Place potato slices in a small pot and pour in enough oil to cover, about 1¾ cups. Set pot over medium-low heat and gently poach potatoes until just fork tender but not browned, about 15 minutes.

Meanwhile, set an 8-inch pan over medium-low heat and add ¼ cup oil. Add garlic and onions and gently stew until translucent and sweet, about 6 minutes. Season with salt. Meanwhile, beat eggs in a large bowl and season with salt.

Use a slotted spoon to lift potatoes out of oil and quickly transfer them to bowl with eggs. Stir vigorously to combine.

Pour egg-potato mixture into pan with onions and garlic and stir until evenly combined. Cook over low heat, gently pulling eggs away from sides of pan, until tortilla is mostly set and only the very top remains runny, about 10 minutes. Remove from heat and let tortilla rest 3 minutes. Carefully set a large plate over pan and flip tortilla onto plate. Slide tortilla back into pan and cook until bottom just sets, about 3 minutes. Serve warm or let cool to room temperature.